Rory's Shrimp PoBoy with Spicy Remoulade

N'awlins Shrimp PoBoy

1 pound shrimp cleaned
2 lemons
1/3 cup cajun seasoning
Kosher salt

1. Fill a medium pot 3/4 with water. Then add cajun and salt to water until the water tastes salted.
2. Cut lemon in half; place in water. Bring water to rolling boil.
3. Add shrimp and cook just until opaque.
4. Remove from water, if not serving right away blanch in ice water to stop cooking process.

Spicy Remoulade
1 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon chopped fresh parsley
2 tablespoons creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
1/2 teaspoon ground red pepper
dash of Louisiana hot sauce

1. Stir mayonnaise, green onions, parsley, creole mustard, lemon zest, garlic, red pepper and Louisiana hot sauce together, to taste.
2. Heat a sour dough roll until crispy. Place sauce inside roll top with shredded lettuce red onion and cajun boiled shrimp

Find More of Rory's Tips & Recipes at:

Boot Hill Saloon & Grill
909 Vega Blvd.  Vega

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